4 large and ripe tomatoes,
8 thick slices of country bread
2 garlic cloves, peeled and halved
2 tablespoons of extra virgin olive oil
8 fresh basil leaves and chopped
Salt (preferably sea salt) and ground black pepper

Chop the 4 large tomatoes and season with salt and black pepper.
Roughtly cut the 2 cloves of garlic.
Pan-grill the both side of the breads until they are lightly toasted. (With medium-high heat)
Rub one side of each slice of bread with cut garlic and drizzle with the extra virgin olive oil.
Spoon the seasoned tomatoes onto the top of each bread, drizzle with some more oilve oil and fresh basil leave.
Serve them while the bruschettas are still hot.